Lemon Rosemary Pork Tenderloin

(This photo isn't mine; I made this for company today -- with roasted red potatoes! -- but didn't stop to photograph the dish before serving. Maybe next time I'll take an original shot.)

Ingredients
1 or 2 pork tenderloin, 1-1.5 lb each
zest of 1 lemon
¾ C lemon juice
½ C + 2 T olive oil
2 T minced garlic
1½ T minced fresh rosemary
1 T chopped fresh thyme leaves
1 T Dijon mustard
salt & pepper
Optional: extra rosemary or thyme sprigs for garnish

Directions
Combine lemon zest, lemon juice, ½ cup olive oil, minced garlic, rosemary, thyme, Dijon mustard, and 1 teaspoon salt in a large zip-tight plastic bag; knead or shake to combine. Add pork tenderloin(s), turn and massage to coat tenderloins. Squeeze excess air from bag; seal. Refrigerate for at least 4 hours, or overnight.

Prehead oven to 400°F.

Remove pork tenderloin(s); discard excess marinade. Season with salt and pepper. Heat 2 tablespoons olive oil in an oven proof skillet over medium-high heat. Sear tenderloins on all sides. Roast tenderloins in 400°F oven approximately 25 minutes, until meat thermometer inserted in thickest point registers 140-145°F.

Remove from oven; cover with lid (or tinfoil) and let rest 6-8 minutes.

Slice. Garnish, if desired, with rosemary and/or thyme sprigs.